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Lamb Korma
A Mughal-era royal curry — tender lamb in a mild, fragrant sauce of yoghurt, cream and ground nuts. Frying the onions in ghee until genuinely deep golden, a full 25 minutes, is the single step that builds this korma's rich, sweet foundation — there's no shortcut for it.
Ingredients
Instructions
Fry onions in ghee until very deep golden — this takes 25 minutes and is essential.
Add garlic and ginger, cook 2 minutes.
Add whole spices and ground spices, cook 2 minutes.
Add lamb and brown well.
Add yoghurt a spoonful at a time, stirring constantly.
Add cashew paste and 200ml water, cover and cook 45 minutes.
Add cream and simmer 15 minutes.
Finish with a pinch of saffron and a few drops of rose water.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
